INGREDIENTS: 4 cups fresh blueberries 2 cups sugar 1 tablespoon pure vanilla extract Pinch of salt 1 cup whole milk 1 cup half and half 2 cups heavy whipping cream METHOD: Place blueberries in a food processor bowl (or blender) and process until berries are puréed. In a large saucepan, pour in puréed blueberries and...Read More

While researching how to make blueberry vinegar, I discovered there are two schools of thought. One school always cooks the berries and then strains the vinegar soon after, and the vinegar is almost always sweetened. Then there are “the purists” – those who don’t mind waiting. These are the ones that just mix berries and...Read More

INGREDIENTS: 1 1/2 cups all-purpose flour 1 1/2 cups quick-cooking oats 1 1/2 cups sugar, divided 1/2 teaspoon baking soda 3/4 cup cold butter 2 cups fresh (or frozen) blueberries 2 tablespoons cornstarch 2 tablespoons lemon juice METHOD: Grease an oblong baking pan (13 x 9 x 2-inches) with nonstick spray (e.g., Pam) or butter...Read More

INGREDIENTS: 2 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1 cup fresh blueberries (or thawed and drained frozen blueberries) Confectioners’ sugar METHOD: Preheat oven to 375°F. Line muffin pan cups with paper liners. Combine...Read More

INGREDIENTS: Cake 1 1/2 cups sugar 1/2 cup oil 2 eggs 1 1/2 cups milk 4 cups flour 5 teaspoons baking powder 1 teaspoon salt 3 cups blueberries Crumb Topping 1 cup sugar 2/3 cup flour 1 teaspoon cinnamon 1/2 cup butter, cut into pieces METHOD: Preheat oven to 350˚F. Beat together sugar, oil, and...Read More